Heat the oil in a large saucepan. Add the bacon, onion, garlic, carrot, leek and potato and cook for 5 minutes or until softened. Stir in the stock and tomato paste, simmer, covered for 20 minutes or until all the vegetables have softened. Break the spaghetti into 1 in/25mm pieces and add to the pan. Cook pasta for 10 minutes or until the pasta is al dente. Season to taste and serve with the bread.

Knead the dough lightly on a floured surface and flatten slightly into a 8 in/20cm circle. Place on a baking sheet and cut a cross into the top. Bake in top of the oven for 35-40 minutes, until well risen and golden.